2 tbsp olive oil, Divided
1 lb mild Italian Turkey Sausage, removed from casings
1/2 Medium onion, diced
3 Medium red bell peppers, roasted, peeled, seeded and roughly chopped
1 Clove garlic, minced
2 c low-sodium poultry stock (Turkey stock preferred)
1 c shredded Asiago cheese
1 1/2 c shredded Cheddar cheese
2 tbsp fresh chopped oregano or basil
13-1/2 oz package whole wheat pasta, cooked al dente
1/2 c shredded Parmesan cheese
1/4 c Panko breadcrumbs
Preheat oven to 350 degrees F.
Heat 1 tablespoon oil in a medium, heavy skillet over medium heat. Add sausage, breaking up with wooden spoon as needed. Sauté until browned, about 6 minutes; set aside.
In a large stockpot, heat remaining oil over medium heat. Sauté onion until slightly softened, about 1 minute. Add peppers and garlic. Continue to sauté for an additional minute or until garlic is fragrant.
Stir in poultry stock, bring to a boil and reduce heat. Simmer for 5 minutes and remove from heat. Using a hand blender or food processor, puree until smooth. Stir in Asiago, Cheddar and cooked sausage until cheese melts. Season with salt and pepper.
Toss in pasta and fresh herbs and mix until well combined.
Pour into a greased 8-1/2 x 11-inch baking dish or 6 to 8 greased individual ramekins. Top with shredded Parmesan and bread crumbs.
Bake in preheated oven for 15-20 minutes until bubbly and slightly browned on top.